Allergy Free Apple Carrot Quinoa Flake Cookies
December 3, 2012
These allergy free apple carrot quinoa flake cookies are really delicious and really easy to make.
Allergy Free Apple Carrot Quinoa Flake Cookies
These gluten-free vegan apple carrot quinoa cookies from Hallie Klecker are delicious!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 balls
Ingredients
- 1 cup loosely packed coursely grated carrots (about 2 medium)
- 1/2 cup packed coursely grated peeled apple (about 1 apple)
- 1/2 cup quinoa flakes
- 1/3 cup unsweetened sunflower seed butter
- 1/4 cup pure maple syrup
- 1 tablespoon ground chia seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/4 cup raisins (or dried currants)
Instructions
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Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
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Grate the carrot in your food processor, and hand grate the apple for the best results.
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In a large bowl, combine the carrot and apple with the dry ingredients, and then mix in the sunflower seed butter and maple syrup.
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Stir the combine thoroughly and form a cohesive mass of dough. Then mix in the raisins.
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Using moist hands, roll tablespoons of the dough into balls and place them 1-2 inches apart on the lined baking sheet.
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Bake the balls for 20 to 30 minutes, until cooked through and browned.
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Cool completely, and store in an airtight container in the fridge.
Recipe Notes
Recipe from Super Healthy Cookies by Hallie Klecker, published by Pure Living Press. Copyright © 2012.
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 21
Mmmm. These look delicious. I believe I have all the ingredients on hand to make them this week! A great addition to the holiday cookie platter :-).
Elaine, these are SOOOO good. My house guests are already onto their THIRD batch in three days! These are really hard to quit eating. ENJOY. Happy holidays 🙂
Looks like something I want eat for breakfast!
I have all the ingredients too. Might be fun to give these wrapped up in jars as gifts!
I think so too! GORGEOUS delicious holiday gifts in jars. Happy holidays to you and your family.
Yes these are DELICIOUS, easy to do which is great because I’m going to have to make more tomorrow.
LOL! Yes….these are really really hard to stop eating. YUMMO! Not too sweet and loaded with yummy flavours.
Perfect picnic and snack food. Brilliant and YUMMY!!!
Yes! They are a great picnic and snack food. I just love this recipe.
Can plain quinoa be used instead of flakes? Never heard of quinoa flakes before.
Hi Karen: No, plain quinoa can’t be used in place of the quinoa flakes. They will be far too crunchy! 🙂 Quinoa flakes are available at many health foods stores in the hot cereal aisle. If you can’t find them, GF oats can be used instead (or regular oats if gluten is not an issue). Hope that helps! Enjoy. 🙂
Hallie, thanks for responding to Karen’s question. I was anticipating people asking about that, and should have put in the pots notes. I don’t know why your name is coming up as hrae! Sorry about that. Thanks for sharing your delicious recipe here. Congratulations on another wonderful recipe book. You ROCK!
These are delicious, however the next day they began to turn green?!
Has this happened to anyone else? Not sure if it is a reaction between ingredients or the beginning of mould?
Thanks for your feedback Letecia. I am sorry about that. I have not had that experience with them. However, my mother didn’t store them in the fridge and they did go moldy. Did you store them in a sealed container in the fridge?
Ahh, no I did not. In a sealed container but not in the fridge. Because they were baked i didn’t think to put them in the fridge. I’ll try that next time, although I’m not so sure it was mould because it happened so quickly.
Sorry about your experience. I make it a habit to place all of my gluten free baked goods in the fridge, as I have had this happen to some other recipes. These are SO great if you keep them in the fridge. Enjoy 🙂
I think the green color may be a reaction between the baking soda and the chlorophyll in the SunButter. It didn’t look like like mold at all to me. I’m going to try the recipe without baking soda and see what happens. Green or not, these were melt-in-your-mouth delicious!
Yes…that sounds like it could be it. Thanks Sheila.
Amazig 🙂 I just made them for breakfast and used almond butter instead and no carrots but some blueberries, added flax seed and baked them a bit longer to make them crunchy ….. mmmmmm…..
Oh yeah! Love that blend of this recipe. Thanks for sharing.
They were very moist and kind of fell apart! What did I do wrong?
Oh, no. Mine have never done that. Did you hand grate the apple?